Grilled peach salsa

Contributed by Preston Maring, MD

Grilled peach salsa

I develop favorites. Some last longer than others. Like Aretha Franklin has brought tears to my eyes with her music almost my whole life.

A new favorite that may also last a long time is Eating Well magazine as a source for good healthy food ideas. There are other great peach recipes there to continue my Suncrest peach series. A birthday party was held recently for Mas Masumoto’s Suncrest peaches. I learned that his peach trees are forty years old while most other peach trees are sacrificed after 15 years or so. Organically farmed with care, his trees are amazing.

Try this wonderful grilled peach salsa. 

Servings: 4, about 3/4 cup each


  • 1 1/4 pounds ripe peaches, halved and pitted (2 Suncrest, 3 to 4 other kinds)
  • 1 teaspoon canola oil
  • 2 tablespoons finely chopped red onion
  • 1 small jalapeño, seeded and finely chopped
  • Zest and juice of one lime
  • 1/4 to 1/2 cup chopped cilantro
  • 2 to 3 tablespoons chopped fresh mint


  1. Brush the cut sides of the peaches with the oil. 
  2. Grill them over medium heat for 3 to 5 minutes or until they just begin to brown. I grilled mine with the lid down so the peaches cooked through a bit. 
  3. Chop them into 1/4 inch pieces and toss with the other ingredients.

Nutrition information (per serving)

  • Calories: 76
  • Total fat: 2 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 10 mg
  • Sodium: 2 mg
  • Total carbohydrate: 16 g
  • Dietary fiber: 2 g
  • Protein: 1 g